Asian - style incoming

Glutinous Rice with scallops and mushrooms wrapped with Lotus Leaves

Name: Glutinous Rice with scallops and mushrooms wrapped with Lotus Leaves
Prep time: 20 s
Cook time: 60 s
Total time: 81 s
Yield: 8
Cuisine: Cina,Tempatan,Asia
Ingredients: 2 cups Glutinous Rice; 4 Pieces Dried Scallop; 4 Tablespoons Dried Shrimps; 10 Pieces Dried Shiitake mushrooms; 200 Grams Chicken Fillet; 4 Tablespoons Cooking Oil; 2 Units Shallots; 3 Cloves Garlic; 1 Cube MAGGI® Chicken Stock Cube; 2 Tablespoons Light Soy Sauce; 1 Tablespoon Dark Soy Sauce; 3 Tablespoons MAGGI® Oyster Sauce; 1 Teaspoon Sesame Oil; 1 Teaspoon Sugar

(0)

81 Min

Mencabar

Ingredients

8 servings

2 cups

Glutinous Rice

4 pcs

Dried Scallop

4 tbsp

Dried Shrimps

10 pcs

Dried Shiitake mushrooms

200 g

Chicken Fillet

4 tbsp

Cooking Oil

Shallots

3 cloves

Garlic

1 kiub

MAGGI® Chicken Stock Cube

2 tbsp

Light Soy Sauce

1 tbsp

Dark Soy Sauce

3 tbsp

MAGGI® Oyster Sauce

1 tsp

Sesame Oil

1 tsp

Sugar

Copy

Nutrition Value

Carbohydrates

43.73 g

Energy

292.87 kcal

Fats

6.63 g

Protein

13.66 g

Information per serving

Step1
5 Min

Firstly, drain the water that was used to soak the dried scallops and set it aside. Add more water and make up to 2 cups of liquid. Then, mix the crumbled MAGGI® Chicken Stock Cube into it.
Step2
10 Min

Next, heat 2 tablespoons of cooking oil in a non-stick wok or pan and stir-fry the chopped shallots and garlic until wilted. Then, add in the Shiitake mushrooms, dried shrimps, chicken and scallop. Proceed to stir briefly and add in the seasoning mix.
Step3
5 Min

Stir-fry until cooked, about 4 – 5 minutes. Then, dish out into a bowl and set aside.
Step4
5 Min

Using the same wok/pan, set on medium high heat, add in 1 tablespoon of cooking oil. When the oil is heated, add in the glutinous rice and stir evenly for about 2 minutes. Next, pour in ½ cup of MAGGI® Chicken Stock liquid that was prepared earlier and keep stirring until the chicken stock liquid is fully absorbed.
Step5
15 Min

Repeat the process above until the chicken stock liquid is finished. Then, turn off heat.
Step6
5 Min

Add in the chicken and mushroom mixture and stir until it’s evenly mixed.
Step7
10 Min

Soak the dried lotus leaves in boiling water for 5-10 minutes to soften it.
Step8
5 Min

Next, lay down the softened lotus leaf and spoon half of the sticky rice onto the centre of it. Fold it up like an envelope and snug the top flap underneath the package. If necessary, fasten the package by tying with a kitchen twine. Repeat with the other lotus leaf.
Step9
20 Min

After it’s neatly wrapped up, place it in the steamer and allow it to steam for 20 minutes on high heat or until the rice is soft and fully cooked.
Step10
1 Min

Unwrap the lotus leaf and enjoy this fabulous dish with the family.

Step1 of 10

: Kekapis Kering, Kiub Pati Ayam MAGGI®

Firstly, drain the water that was used to soak the dried scallops and set it aside. Add more water and make up to 2 cups of liquid. Then, mix the crumbled MAGGI® Chicken Stock Cube into it.

Step2 of 10

: Corn Oil, Shallots, Garlic, Light Soy Sauce, Shiitake Mushroom, MAGGI® Oyster Sauce, Dried Shrimps, Chicken Breast, Kekapis Kering, Light Soy Sauce, Minyak Bijan, Sugar

Next, heat 2 tablespoons of cooking oil in a non-stick wok or pan and stir-fry the chopped shallots and garlic until wilted. Then, add in the Shiitake mushrooms, dried shrimps, chicken and scallop. Proceed to stir briefly and add in the seasoning mix.

Step3 of 10

Stir-fry until cooked, about 4 – 5 minutes. Then, dish out into a bowl and set aside.

Step4 of 10

: Corn Oil, Beras Pulut

Using the same wok/pan, set on medium high heat, add in 1 tablespoon of cooking oil. When the oil is heated, add in the glutinous rice and stir evenly for about 2 minutes. Next, pour in ½ cup of MAGGI® Chicken Stock liquid that was prepared earlier and keep stirring until the chicken stock liquid is fully absorbed.

Step5 of 10

Repeat the process above until the chicken stock liquid is finished. Then, turn off heat.

Step6 of 10

Add in the chicken and mushroom mixture and stir until it’s evenly mixed.

Step7 of 10

Soak the dried lotus leaves in boiling water for 5-10 minutes to soften it.

Step8 of 10

Next, lay down the softened lotus leaf and spoon half of the sticky rice onto the centre of it. Fold it up like an envelope and snug the top flap underneath the package. If necessary, fasten the package by tying with a kitchen twine. Repeat with the other lotus leaf.

Step9 of 10

After it’s neatly wrapped up, place it in the steamer and allow it to steam for 20 minutes on high heat or until the rice is soft and fully cooked.

Step10 of 10

Unwrap the lotus leaf and enjoy this fabulous dish with the family.

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Glutinous Rice with scallops and mushrooms wrapped with Lotus Leaves

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Step5

Step6

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Step9

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